- 2 tablespoons extra-virgin olive oil
- One 3 1/2-pound chicken, cut into 8 pieces
- Kosher salt
- 1 medium onion, minced
- 2 serrano chiles, seeded and minced
- 2 garlic cloves, minced
- 3 plum tomatoes (1 pound), cored and finely diced
- 1 teaspoon ground achiote (annatto)
- 1/2 teaspoon ground cumin
- Small pinch of saffron threads
- 1 cup dry white wine
- 3 cups chicken stock
- 1 cup pilsner or light beer
- 2 cups Bomba or other short-grain rice
- 1/2 cup chopped parsley
- Avocado–Green Pea Salsa, for serving
- JE Hot Sauce or other hot sauce, for serving
How to make this recipe
Preheat the oven to 400°. In a very large, deep ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper. Cook skin side down over moderate heat, turning once, until nicely browned, 10 to 12 minutes. Transfer to a plate.
Add the onion, serranos and garlic to the skillet and season with a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the tomatoes, achiote, cumin and saffron and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the wine and simmer until slightly reduced, about 3 minutes. Add the stock and beer and bring to a boil. Stir in the rice and return to a boil. Nestle the chicken into the rice and bake uncovered in the lower third of the oven for about 30 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through.
Transfer the chicken to a plate. Fluff the rice with a fork, then gently fold in the parsley and season with salt and pepper. Return the chicken to the skillet and serve with Avocado–Green Pea Salsa and hot sauce.
Serve with a medium-bodied Spanish white—something nicely citrusy and versatile with food.